Zucchini-Cheese Casserole
"This cozy dish is large enough to feed a crowd, and a great way to make use of all those extra zukes...."
INGREDIENTS
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2 tablespoons salted butter
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4 medium-size zucchini, cut crosswise into 1/4-inch-thick slices
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2 teaspoons kosher or sea salt, divided
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1 medium-size yellow onion, diced
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2 tablespoons chopped fresh basil
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4 garlic cloves, minced
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2 tablespoons olive oil
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6 large eggs
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2 pounds small-curd cottage cheese
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3/4 cup freshly grated Parmesan cheese
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2 10-ounce packages frozen chopped spinach, thawed, drained, and squeezed dry
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1/4 cup minced fresh parsley
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1/2 teaspoon freshly ground black pepper
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4-1/2 cups tomato sauce
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3/4 cup breadcrumbs
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3/4 pound fresh mozzarella cheese, thinly sliced
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